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Cultivation and Nutritional Value of Prominent Pleurotus Species: An Overview

Summary

This research examines oyster mushrooms (Pleurotus species), which are nutritious edible mushrooms that can be grown using agricultural waste materials. These mushrooms are particularly interesting because they are easy to cultivate, environmentally friendly, and highly nutritious. Impact on everyday life: • Provides a sustainable way to convert agricultural waste into nutritious food • Offers a healthy meat alternative rich in protein and fiber • Creates economic opportunities for small-scale farmers • Contributes to environmental sustainability through waste recycling • Provides an affordable source of important nutrients for populations in developing countries

Background

Pleurotus species (oyster mushrooms) are commercially important edible mushrooms that account for approximately 25% of total cultivated mushrooms globally. They are predominantly found in tropical forests, growing on fallen branches, dead tree stumps, and wet logs. These mushrooms are known for their ability to induce wood decay through lignin-modifying enzymes including laccase and versatile peroxidases.

Objective

This review aims to provide comprehensive insights into the cultivation methods of Pleurotus species using different agro-waste substrates and examine their effects on growth and chemical composition. The study also seeks to analyze the nutritional value and commercial importance of prominent Pleurotus species.

Results

The study found that Pleurotus mushrooms can be easily cultivated due to their fast colonization nature on diverse agro-substrates, achieving biological efficiency of 100%. They are rich in proteins, dietary fiber, essential amino acids, carbohydrates, water-soluble vitamins, and minerals. The research identified approximately 40 species distributed across tropical and temperate regions, with 26 species being successfully cultivated using different types of lignocellulosic wastes.

Conclusion

Pleurotus mushrooms represent a significant opportunity in both nutritional and commercial contexts. Their ability to grow on various agro-wastes makes them economically viable while helping recycle agricultural waste. Their high nutritional value, including proteins, dietary fiber, and essential nutrients, positions them as an excellent alternative to meat, fish, and vegetables. However, their shorter shelf-life presents a challenge that needs to be addressed for better market competition.
  • Published in:Mycobiology,
  • Study Type:Review,
  • Source: 10.1080/12298093.2020.1835142
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